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Mushroom Panzanella

 Mushroom Panzanella
My variation on Italian bread salad pairs nicely with grilled or roasted meats. It offers a sensational blend of tastes and textures.—Jennifer Beckman, Falls Church, Virginia
8 ServingsPrep: 35 min.

Ingredients

  • 4 cups cubed sourdough bread
  • 6 tablespoons olive oil, divided
  • 1 teaspoon salt, divided
  • 1 pound sliced fresh assorted mushrooms (such as shiitake, oyster and cremini)
  • 1 garlic clove, minced
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon stone-ground mustard
  • 1 teaspoon honey
  • 4 cups fresh arugula
  • 1 cup grape tomatoes, halved
  • 2 tablespoons pine nuts, toasted
  • 2 tablespoons golden raisins
  • 2 ounces fresh goat cheese, crumbled

Directions

  • Preheat oven to 450°. In a large bowl, combine bread, 2
  • tablespoons oil and 1/4 teaspoon salt; toss to coat. Transfer to an
  • ungreased baking sheet. Bake 8-10 minutes or until golden brown.
  • Cool to room temperature.
  • Combine mushrooms, 2 tablespoons oil, garlic and 1/4 teaspoon salt;
  • transfer to a greased baking sheet. Bake at 450° 10-12 minutes
  • or until tender.
  • In a large bowl, whisk vinegar, mustard, honey and remaining oil and

2 of 2

Mushroom Panzanella (continued)

Directions (continued)

  • salt. Add arugula, tomatoes, pine nuts, raisins, toasted bread and
  • mushrooms; toss to coat. Sprinkle with goat cheese. Serve
  • immediately. Yield: 8 servings.
Nutritional Facts: 1 cup equals 210 calories, 13 g fat (2 g saturated fat), 5 mg cholesterol, 506 mg sodium, 20 g carbohydrate, 2 g fiber, 6 g protein. Diabetic Exchanges: 2 fat, 1 starch, 1 vegetable.